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Turkey Meatballs with Butternut Squash and Asparagus

I started a new job this week, and needed to do some serious meal prep to alleviate any added stress. I wanted something packed with flavor, but low carb. These meatballs and veggies are super easy to reheat on your lunch hour. Feel free to serve them with some kind of sauce if you like – I find that stone ground mustard pairs well.

For the meatballs, you’ll need:

1 pound turkey sausage

8 Cremini mushrooms, diced

4 cloves garlic, minced

2 eggs

1 cup parmesan cheese, shredded

1/8 cup milk

1 teaspoon Italian seasoning

1 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons extra virgin olive oil

For the vegetable medley, you’ll need:

1 butternut squash, cubed

1 bunch asparagus, cut into 1″ pieces

1 yellow onion, diced

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Preheat the oven to 350 F.

In a large bowl, mix the ground turkey, mushrooms, cheese, egg, milk and seasonings. Mix all ingredients thoroughly.

Roll the meatballs so they’re about 2″ wide.

Heat 2 tablespoons olive oil in a large pan. Sear the meatballs for about one minute on each side, or until you see that they’re golden brown.

When the meatballs are seared on both sides, transfer them to a greased baking sheet.

Put the meatballs in the oven, and bake for 30 minutes.

When the meatballs have about ten minutes left to cook, heat the remaining two tablespoons extra virgin olive oil in a new pan. Add the butternut squash, stirring occasionally.

After about two minutes, add the asparagus and onion. Season with salt and pepper to taste.